Lemon Meringue Pie Recipe
This Lemon Meringue Pie is sunshine with attitude — tangy, sweet, and unapologetically fabulous. The zesty lemon filling hits you with bold flavor while the fluffy vegan meringue sits on top like a crown of edible confidence. It’s luscious, golden, and scandalously smooth — proof that dairy and eggs were never the secret to greatness. Perfect for brunch show-offs, weekend therapy baking, or when life gives you lemons and you demand dessert. So grab your whisk, queen — it’s time to bake a pie that’s equal parts sass, sweetness, and citrus power.
Lemon Meringue Pie Recipe
A bright, creamy vegan lemon meringue pie with a flaky crust, tangy filling, and perfectly toasted aquafaba meringue topping.
Ingredients
Method
For the Crust:
- Preheat oven to 180°C (350°F).
- Mix flour and salt, then cut in coconut oil until crumbly.
- Add cold water gradually and form a dough.
- Roll out and fit into a 9-inch pie dish.
- Prick the crust with a fork and bake for 12 minutes until lightly golden.
For the Lemon Filling:
- In a saucepan, whisk together lemon juice, zest, sugar, and cornstarch.
- Gradually add coconut milk and turmeric.
- Cook over medium heat, stirring constantly, until thick and glossy (about 6–8 minutes).
- Remove from heat and whisk in vegan butter.
- Pour the filling into the baked crust and smooth the top.
For the Meringue:
- Whip aquafaba and cream of tartar using a mixer until soft peaks form.
- Gradually add sugar while whipping until stiff, glossy peaks appear.
- Beat in vanilla extract at the end.
- Spread meringue evenly over the lemon filling, creating stylish swirls (drama is encouraged).
- Bake at 180°C (350°F) for 10–12 minutes or until lightly golden on top.
- Cool for 1 hour, then refrigerate before slicing.
Notes
Nutritional Values (Per Serving)
- Calories: 310
- Total Fat: 12 g
- Saturated Fat: 6 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 5 g
Vitamins and Minerals (Per Serving)
- Vitamin C: 25%
- Calcium: 8%
- Iron: 9%
- Magnesium: 7%
- Phosphorus: 6%
Additional Notes / Tips
- Use fresh lemons — bottled juice is a crime against flavor.
- For extra gloss, torch the meringue lightly before serving.
- Chill the pie before slicing to avoid a beautiful mess.
- Add a pinch of turmeric for that vibrant golden hue.
- Best enjoyed with tea, laughter, and zero guilt.
